Farmers' Market Panzanella

I was overwhelmed today by the bounty at the farmers' market.  The entire market smells of melons, sweet and intoxicating.  Everyone I spoke with was in a great mood.  Stephanie picked up some gorgeous okra to continue her okra adventures. 

Exhausted this evening and consumed with everything I need to get done, I found inspiration from Mark Bittman's 101 Simple Meals Ready in 10 Minutes or Less and threw together a local foods panzanella.   The bread was an olive baguette from Brickmaiden Bakery (Pt. Reyes).  The Armenian cucumber was over two feet long and was brought to market by Full Belly Farm (Yolo County).  The gorgeous tomatoes were from The Peach Farm (Winters).  I used chives from one of my very favorite farms: Marin Roots Farm (Marin County).  I tossed everything together with some (local) salted anchovies, champagne vinegar, olive oil, salt and pepper.  One of the few times recently that eating a completely satisfying meal has taken longer than making it.

Thanks to Jeanne for sending me the Bittman article today!

Comments

[Jennifer Jeffrey]

Wish I could have been at the market with you!

I am LOVING that article by Bittman. I think he heard my silent plea for great ideas that could be prepared quickly. Hurray! I've printed it out for inspiration in the coming weeks.

Your salad looks divine.

[Stephanie]

I second that divine emotion. Also, those Armenian cucumbers looked like sea creatures twined around your arm.

[Tori]

Yum, yum, yum!

[sam]

I think i would eat bread salad every day if I could. I am thinking of writing a bread salad cook book. Only kidding ;)

Please can you tell me where to get the anchovies you speak of.

[San Francisco Photos]

I love the looks of this dish and it actually reminds me of fatoush a Lebanese dried pita bread salad that my mom used to make back home in Lebanon. Yum! Actually I'm Armenian and the Armenian cucumber would have been perfect for the fatoush.